Bagna Cauda

This features some of the best flavours; vinegar, anchovies, butter and garlic. I’ve had this in Italy and I had a memorable one on my birthday at Petersham Nurseries. Pickling the vegetables isn’t classic but I promise this takes the format to new levels. I shocked myself at how good this was! A few things, the bagna cauda (warm bath) needs to be warm when serving and also the pickles. Trust me on this! Total heaven and the perfect nibbles at a dinner party. For a starter, I would add half of the recipe again. (Recipe from Saucy)

Serves 4
100g small rainbow carrots/medium carrots cut into 1cm thick sticks
1 fennel bulb, sliced into thin wedges
200g cauliflower florets, including the leaves
500ml white wine vinegar
500ml water
100g sugar
1 tbsp peppercorns

Bagna cauda
4 garlic cloves
8 anchovies
50g unsalted butter
100ml olive oil

Set a large saucepan to a medium to high heat and add the vinegar, water, sugar and peppercorns. Allow the sugar to dissolve and come to a boil. Then add all the vegetables and cook for 4-5 minutes until it has softened but still has a little bite. Drain and add to a serving platter.

Add the ingredients for the bagna cauda into a blender and whizz until it is combined (roughly 40 seconds). Then add this to a saucepan and set to a medium to low heat. Stir every so often with a wooden spoon for 7 minutes. The sauce will look like it’s curdling but that is how it should be. Pour into a dipping bowl and serve with the pickles.